FUSION · SHARED BY Akhil Gopinatha Kurup

Malabar Chicken Curry

A classic Kerala coastal specialty featuring succulent chicken simmered in an aromatic, velvety coconut gravy tempered with mustard seeds, fennel, and fresh curry leaves.

Prep 20 min · Cook 35 min · Serves 4 · 0 unique views

Ingredients

800 g Bone-in chicken pieces (cut into bite-sized curry cuts)3 tbsp Coconut oil1 tsp Mustard seeds1 tsp Fennel seeds2 sprigs (about 20 leaves) Fresh curry leaves2 medium (approx. 200 g) Red onions, thinly sliced1.5 tbsp Ginger-garlic paste2 Green chilies, slit lengthwise2 medium (approx. 150 g) Tomatoes, finely chopped0.5 tsp Turmeric powder1.5 tsp Kashmiri red chili powder1.5 tbsp Coriander powder1 tsp Garam masala or Malabar meat masala0.5 tsp Freshly crushed black pepper240 ml (1 cup) Thin coconut milk120 ml (0.5 cup) Thick coconut milk (first extract)1.25 tsp (to taste) Salt

Cooking steps

1.In a mixing bowl, toss chicken pieces with 0.5 tsp salt, 0.25 tsp turmeric powder, and 0.5 tsp Kashmiri chili powder; set aside to marinate for 15 minutes.

2.Heat coconut oil in a heavy-bottomed pan or earthen clay pot (chatti) over medium heat; add mustard seeds and fennel seeds, allowing them to splutter and release aroma.

3.Toss in half of the curry leaves and the sliced onions, sautéing over medium heat for 8 to 10 minutes until deep golden brown.

4.Add ginger-garlic paste and slit green chilies; sauté for 2 minutes until the raw pungent aroma disappears.

5.Reduce heat to low and add coriander powder, remaining Kashmiri red chili powder, remaining turmeric powder, and crushed black pepper; stir constantly for 30 to 45 seconds to bloom the spices without scorching.

6.Add chopped tomatoes and cook for 4 to 5 minutes, pressing lightly with a spatula until soft, pulpy, and oil begins to separate from the base.

7.Add marinated chicken to the pan and sear on medium-high heat for 5 minutes, turning occasionally until the meat is lightly sealed and coated with the masala.

8.Pour in thin coconut milk and remaining salt; bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 18 to 20 minutes until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).

9.Uncover, stir in thick coconut milk and garam masala; gently heat on low for 2 to 3 minutes until warmed through, ensuring the gravy does not boil vigorously to prevent curdling.

10.Turn off heat, scatter the remaining fresh curry leaves over the curry, cover, and let rest for 10 minutes before serving hot with Malabar parottas, appam, or steamed rice.

Chef tips

Using authentic unrefined coconut oil and fresh curry leaves is fundamental to capturing the distinct regional flavor profile of Malabar cuisine.

Never boil the curry rapidly after introducing thick coconut milk, as high heat causes the coconut fat to separate and break the smooth emulsification.

Bone-in chicken cuts provide much deeper depth and natural gelatin to the gravy compared to boneless cuts, though boneless chicken thighs can be substituted if cooked for a shorter duration (around 12-14 minutes).

AI-generated recipe shared by a community member. Verify food safety and allergens independently.